Dudley -l



TO ALL WHOMIT MAY concerns;

I I ably prepared, by boiling'to a proper consistency Letters PatentNo. 81,401, dated August 25, 1868.

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Be it known that I, DUDLEY L. PAGE, of Lowell, in the county of Middlesex, and State of Massachusetts, have invented and produced a new Composition of Matter, or Confection, which I term Maple-Chocolate Creams;

and I'dohereby declare thetthe following is a. full and exact description thereof.

This invention'consists of maple-sugar or sirup, which, aftergoingthrough a process. as hereafter described,

becomes whatI term maple-cream, and pure chocolate. v

To enable others skilled in .tho'artto makeand use my invention, I will proceed to describe its several parts, how prepared and compounded.

' The sweetening and flavoring-properties, which may be either maple:sugar.br sirup--if sngar, a required quantity of water has to be used,.to wit, one gallon of water to fifteen and one-halfpounds of sugar"-arc suit- The chocolate is melted ton-the consistency of glue. t

Thesejs everal ingredients, wh'ich are to form the confection ftermod maple-chocolate creams, being thus prepared, are compounded'ns follows:v

The maple-sugar or 'si rup, of the required quantity, is put into'a. suitable vessel, and heated to not less than 212 nor'over 250 Fahrenheit, and kept inthis heated state until-the entire mass becomes boiled down to the proper consistency, thisf statc being ascertained by putting astnall quantity ofthe same, into coldwater, and if. a softball can be made from the same, the vessel with its contents is removed from the stove. or furnaee andI poured from the same note a marble slab or table, where it is left to cool. When scold, it is worked over and over, \vitha suitable instrument, .to the consistency of dough, becoming'quito hard. r

By thus working this mass of boiled maple-si1gar or sirup, bringing it to a doughy and hard state, makes it of light color, and'the grain'very fine and close. x

Then a small quantity of this maple-cream, so termed," is put into a'smallor vessel, and'gradually heated,

not letting it boil, and avhilst heatinghcing properly stirred, so that it can bcpoured from the same into moulds, mndein different forms and shapes, as may he desired.

These moulds are made in-common starch. After thomaple-cream has been poured into the moulds, and becomes cold again, this maplecroam forming the inside and shapo' of the drops or cakes, &c., they are sifted from the starch and brushed clean, and, when in this condition, are ready to be coated with chocolate and finished. v s Pure chocolate is put into a suitahleycssel, which vessel, fits into .oncof a larger size,,an(l a quantity'of watcr'plueerl therein. A fire is placed under the'vcssel containing the water. The water becoming heated,

imparts 'toItho-vessel which. contains the chocolate the required-amount of heat to melt the sameto the consistency of glue. t l I The drops or cakes are then dipped into the melted chocolate,which-completely coats them with the same; 'they are then drained, and when 'thoroughlyjraind are placed on sheet-tins to dry and become hard; then they are varnished over with asolution of gumv-shellac andalcohol, with the assistance of a'suitable brush, and when dry, they are then rcady for the consumer. By thus varnishing the drops or cakes, it prevents the same, from becoming soft, always keeping them in their required hard state.

The proportions of the above. confection erinaple-chocclate creams being, one part pure chocolate'and nine r The'proportions of the vnrnisln vhich prevents thesamo from inciting when exposed to theatmosphcre, being one ounce of gum-shellac to one pint alcohol. These proportions may be varied to suit 'thetcste of the user;

What I claim as my invention or production, and desireto secure by Letters Patcnt,i s-- A newandimproved combinationmaple-chocolate cream, as herein described, using for that purpose the aforesaid ingredients or compositionof matter, as show artielc'of confection, substantially as and for the pur.

pose. descri bed.'

' DUDLEY L. PI XGE.

Witnesses:

sDnn-rsn Swans, Jr. Gso. E. Paves. 

